JP3840511B2 - Black konjac without seaweed powder - Google Patents

Description

  The present invention relates to a black konjac mixed with flour obtained by roasting the skin portion of cereals and / or potatoes.

Commercial konjac is available in various forms such as plate konjac, jade konjac, and thread konjac. I have a taste.
Black konjac is made from konjac fine powder and seaweed powder, water is added to form a sol solution, an alkali coagulant such as calcium hydroxide is added, the solution is made alkaline, and irreversible elasticity is obtained by heat treatment. It is common to make it into a certain gel to make konjac.

  Konjac is popular as a health food, but since it is circulated in an alkaline state for storage, the bitterness and odor components caused by the alkaline coagulant remaining in the konjac are amplified, and the konjac is removed before cooking (remains in the konjac) Need to be removed), the demand for household cooking materials and corporate food materials will be limited, and demand will not increase. Therefore, it has been found that it is indispensable to immerse alkali konjac in an acid solution to neutralize the alkali to make an konjac in the acidic range (Patent Document 1).

On the other hand, the present applicant is a konjak that is variously colored by kneading a natural pigment that does not elute into water and seasoning liquid from the inside of the konjac, and the pH is adjusted to 9 to 3, preferably a necessary amount of organic acid. The pH was adjusted to 9 to 3 by immersing in the added seasoning acid solution, more preferably the seasoning acid solution prepared for each application, and if necessary, the colored konjac formed into a certain shape is monochromatic or two or more More specifically, the konjac for food ingredients with the unique texture of play, smoothness and elasticity, and low calorie, the characteristics of dietary fiber, characterized by packaging with different color combinations Has developed konjac for ingredients for frozen confectionery, confectionery, dairy products or prepared vegetables, and has filed a patent application separately (Patent Document 2).
JP 2003-102405 A Japanese Patent Application No. 2002-366724

When alkaline konjac is dipped in an acid solution to neutralize the alkali and make konjac in the acidic range, konjac using seaweed powder has a soft texture and light color at low pH. In addition, there are problems such as the generation of a strange odor of seaweed. As a result of the test, it was clarified that this cause was due to the components of seaweed powder. And at this time, many microorganisms existed in the seaweed powder, and it was also confirmed that konjac was the cause of softening in the preservation solution.
The present invention provides a black konjac that does not cause a problem of microorganisms based on seaweed powder, in addition to an alkaline konjac, even in an acidized konjac, the texture is not softened and the color tone is not lightened. With the goal.

  Then, as a measure for solving such problems and obtaining high-quality konjac, a method for coloring konjac without using seaweed flour was examined. Based on natural pigments instead of seaweed flour (Japanese Patent Application 2002-2002) No. 366724), and adding roasted bran flour to it, it was possible to design konjac of various colors including black konjac, which is currently in circulation, and established a manufacturing method of konjac that can solve the above problems.

  The gist of the present invention is a konjac, characterized in that a powder of roasted cereal and / or potato skin is mixed with a konjac raw material.

  In addition, various colors of natural pigments are mixed, and in this case, the present invention mixes konjac raw material with flour roasted cereal and / or potato skins, and combines various colors of natural pigments. The main point is konjac, which is characterized by the mixing of

  The natural pigment is yellow (carotene), red (paprika), black (Ikumi), blue (garden) and / or green (marigold, gardenia), in which case the present invention uses cereals as konjac raw materials and // Mixing roasted powder of potato skin, yellow (Carotene), red (Paprika), black (Ikumi), blue (gardenia) and / or green (marigold, gardenia) The main point is konjac, which is characterized by mixing natural pigments of various colors.

  Konjac having a pH adjusted to 9 to 3, preferably acidified konjac. In this case, the present invention comprises mixing konjac raw material with flour obtained by roasting the skin portion of cereals and / or potatoes, and preferably combining them. Natural pigments of various tones, more specifically yellow (carotene), red (paprika), black (Ikumi), blue (garden) and / or green (marigold, gardenia) The gist of the konjac is characterized in that the pH is adjusted to 9 to 3, preferably acidified.

In this case, the present invention comprises mixing konjac raw material with a powder of roasted cereal and / or potato skin, and preferably combining various colors of natural pigments, More specifically, natural pigments of various colors such as yellow (carotene), red (paprika), black (Ikumi), blue (garden) and / or green (marigold, gardenia) are mixed, and seaweed powder is mixed. The gist of the konjac is characterized in that the pH is adjusted to 9 to 3 if necessary, preferably acidified.
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  In this case, the present invention comprises mixing konjac raw material with flour obtained by roasting the skin portion of cereals and / or potatoes, and preferably combining various natural colors, more specifically, Mixes natural pigments of various colors, yellow (carotene), red (paprika), black (Ikumi), blue (garden) and / or green (marigold, gardenia), no seaweed powder, necessary The gist of the black konjac is characterized in that the pH is adjusted to 9 to 3 according to the above, and preferably it is made acidic.

  The present invention provides a black konjac that does not cause a problem of microorganisms based on seaweed powder, even in the case of alkaline konjac, even in the case of acidified konjac, the texture is not softened and the color tone is not lightened. Can do.

The raw material is an ordinary konjac raw material, and konjac koji and konjac koji fine powder are used.
For flour that has roasted the skin of cereals and / or potatoes, in the case of wheat, the wheat skin skin bran, in the case of rice, the skin of the rice skin part, and in the case of potatoes, the skin of konjac potato, potato, potato It is roasted brown or black.

  The auxiliary material is an ordinary konjac auxiliary material, and an alkali coagulant such as calcium hydroxide, a coloring agent, and a seasoning are used.

Ordinary konjac is manufactured as follows.
After adding 97 L of water to 3 kg of koji refined powder, the mixture was slowly stirred and allowed to stand for 1.5 hours. Next, 10 L of 1.3% calcium hydroxide is added to the obtained konjac paste, stirred until the whole becomes uniform, and poured into a mold for solidification molding. Then, it is left overnight at 80 ° C., formed into a plate of 17 × 2 × 6 cm, formed into a cutter, packed in a bag, filled with calcium hydroxide solution, and sterilized by heating at a temperature of 80 ° C. for 1 hour. Products with excellent quality such as elasticity can be obtained.
Conventional black konjac is colored only with seaweed powder (0.3%) in konjac paste.
The seaweed powder used for the purpose of coloring konjac is made mainly by drying seaweed called Kajime and making it into various sizes (0.3 to 3.0 mm) with a pulverizer without roasting.

  The natural pigments used in the present invention can be colored in addition to black (Ikumi), red (paprika), yellow (carotene), green (gardenia marigold), etc. that do not elute in the external liquid. Is any color. These are not synthetic products but pigments extracted from natural products (plants, animals). There is no particular limitation as long as it is a natural pigment that does not elute into water and seasoning liquid from konjac, and it is preferable that the pigment is extracted from animals and plants in an oil-soluble state and added with an emulsifier and dispersed in water into small granules. It is illustrated as. By kneading into konjac in such a state, it is stably present in konjac as a natural pigment that does not elute into water and seasoning liquid.

  In konjac having a pH adjusted to 9 to 3, the pH is adjusted by adding a necessary amount of an organic acid. The pH is adjusted with pH adjusters and acidulants such as citric acid, lactic acid, and gluconic acid, but the acid solution is formulated so that it can be adjusted to a pH suitable for the target food, such as salads, salads, and frozen desserts. Dipping is performed.

  The details of the present invention will be described in Examples. The present invention is not limited to these examples.

(Effect of adding roasted bran to various colors of konjac)
A is a conventional black konjac colored with seaweed powder (0.3%).
B is a black konjac colored with natural pigments (0.08% squid and 0.05% paprika orange) and kneaded roasted bran flour at various concentrations.
C is a mixture of roasted bran flour in white konjac with no added seaweed powder or natural pigments.

In contrast to the conventional A konjac, the same color was obtained when 0.3 to 0.4% of roasted bran flour was kneaded into B konjac.
When 0.4% of roasted bran flour was kneaded into C konjac, the speckled appearance became a beautiful appearance, and it was expected that it could be used as a new type of konjac.

(Comparison of quality between conventional konjac and konjac of the present invention)
Compared to black konjac (A) colored only with conventional seaweed powder (0.3%), roasted with natural pigments (0.08% squid and 0.05% paprika orange) without using seaweed powder The superiority of quality change during storage of black konjac (B) kneaded with bran flour 0.2% was compared.
In both (A) and (B), konjac was changed from alkaline (pH 11.5) to acidic (pH 4.5), and the change in quality was examined.

(A) When konjac is acidified, the color is lightened, the texture is softened, the seaweed odor is amplified, and the number of bacteria attached to the seaweed grows, resulting in deterioration of quality. It was seen.
On the other hand, the konjac (B) of the present invention was stable and stable in quality for all items in both alkaline and acidic pH ranges, and had the desired high quality.

Konjac designed with natural pigment + roasted bran flour does not produce seaweed odor even when adjusted to a wide range of acidic pH, removes alkali odor, and does not change color or texture.
The kumasu flour roasted in the black natural pigment squid and red paprika pigment is kneaded into the konjac flour, so that it has the same color tone as the black type konjac using the conventional seaweed flour. The above problems caused by the components of the powder could be solved.
Further, since the conventional alkaline konjac is alkaline and is cooked after being removed by boil treatment or the like before cooking, the acidified konjac of the present invention is not necessary and is simple. Konjac, which uses this kind of thing, especially healthy squid and natural fiber bran, is also suitable for consumers' health, making it a cooking ingredient for oden, sukiyaki, hot pot, etc. On the other hand, it is expected to be used for food processing materials such as prepared dishes, boiled fish, and pickles.

Claims (6)

A konjak which were transferred to the gel body with an alkaline coagulant, characterized and flour roasted skin portion of the wheat in Konjac, that kneaded together natural pigments of black color tone and red-orange Black konjac without seaweed powder . 2. The black konjac in which seaweed powder is not mixed according to claim 1 , wherein the natural pigment having a black color tone is squid and the natural pigment having a reddish orange color color is paprika orange . Same as black konjac colored with only 0.3% seaweed powder, kneaded with 0.08% squid and 0.05% paprika orange and 0.2% roasted wheat skin. The black konjac which is not mixed with the seaweed powder according to claim 2, which has a color tone . The black konjac that is not mixed with seaweed powder according to claim 1, 2 or 3, wherein the konjac is adjusted to pH 9 to 3. The black konjac which is not mixed with seaweed powder according to claim 4 which is an acidified konjac. The black konjac which is not mixed with the seaweed powder according to any one of claims 1 to 5, which is in the form of plate konjac, jade konjac or yarn konjac.